- 1 cup couscous cooked
- 1 medium zucchini chopped
- 1 medium squash chopped
- 1/2 container container grape tomatoes halved
- 1 container container of plain Greek yogurt I used Chibani
- salt and pepper
Roast the vegetables:
Preheat the oven to 350 degrees.
In a small bowl, mix together the zucchini, squash and grape tomatoes. Sprinkle with salt and pepper. Place the veggies on a cookie sheet, and bake for about 10 minutes. You want them to still be crispy when they are completed.
Cook the couscous:
Remember the ratio of couscous is 1:1, meaning one cup uncooked couscous to about 1 cup water (or more depending on how moist you like your couscous).
Once the couscous is done cooking, mix in the yogurt and stir. This is to make it creamy. Add in the roasted veggies. Add more salt and pepper if needed. Serve immediately.
Calories: 235kcal | Carbohydrates: 47.6g | Protein: 8.4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5.5mg | Sodium: 36.1mg | Fiber: 4.6g | Sugar: 4.8g